2 cups chickpeas (cooked or canned)
2 cups tomatoes, finely diced
2 tbsps amchoor (mango powder)
1/4 cup water
1/2 tsp turmeric
1 tbsp coriander powder
1 tsp chili flakes (or to desired spiciness)
1 tsp sea salt (or to taste)
1 tbsp coriander, chopped
1 small red onion, finely chopped
Heat up coconut oil in frying pan. When hot add cumin seed, cinnamon sticks, cardamom pods. Fry until fragrant. Add tomatoes, chickpeas, water and remaining spices. Bring to boil, reduce to simmer and cover for 30 minutes, or until sauce thickens.
Serve in bowls, and garnish with the chopped onion and coriander. Excellent with raita (I use vegan coconut yogurt), rice, chapatis, curries and chutneys on the side.